Cream of Chicken Soup with Wild Rice and Mushrooms

Cream of Chicken Soup with Wild Rice and Mushrooms

The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of hot sauce to recipes like this one, just to bring things into better focus and add a little life.

Cook the wild rice according to package directions, but remove from heat about 15 minutes before its done cooking. Drain the excess liquid off and set aside.

Pour the 7 cups of water into a large stockpot and add the chicken pieces. Bring to a boil, then immediately reduce the heat to a simmer. Simmer for at least an hour, or until the chicken is so tender that it easily falls away from the bones.

Remove the chicken from the pot and permit it to cool. Strain off the broth and reserve it. Remove the meat from the bones and cut it into bite-sized pieces. Discard all the fat, skin, and bones.

Using the same stockpot, sauté the celery and onion in the olive oil for about five minutes. Add the mushrooms and cover. Cook for five to ten minutes, stirring from time to time, until the veggies are tender.

Add the broth back to the stockpot. Add the wild rice to the stockpot. Stir in the chicken stock paste, the pepper, and the salt. Simmer for about 30 minutes.

In the meantime, melt the butter over medium heat and stir in the flour, making a smooth paste. Whisk in the milk and cook until the mixture thickens. Add some of the broth mixture to the milk mixture to thin it, stirring constantly. When the milk and flour mixture is smooth and thinned, add it to the broth in the stockpot.

Mix the reserved chicken meat into the soup along with the white wine. Serve piping hot.